Tuscan Pork Chops ( adapted from the All New Ultimate Southern Living Cookbook)
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon seasoned pepper
4 (1-inch-thick) boneless pork chops
1 tablespoon olive oil
3 to 4 garlic cloves, minced
1/3 cup balsamic vinegar
1/3 cup chicken broth
1/2 - 1 can of diced tomatoes or 3 plum tomatoes, seeded and diced
2 tablespoons capers
Be sure to prepare all ingredients as listed above before starting or you may not have them ready in time when they are needed.
Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet.
Add garlic to skillet, and sauté 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers.
Return pork chops to skillet; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture.
|Tuscan Pork Chops with Golden Mac and Cheese and Steamed Green Beans|
While cooking the dish, I felt confused by the order of preparation. It made no sense to me to cook the pork without seasoning it, set it aside, and then add the seasoning to it for a few minutes. It makes much more sense to me to prep the seasonings, marinate the pork in them for 30 minutes, then cook the pork with the seasonings. I followed the recipe though. To me, it tasted like pork with tomatoes on top. Nothing more. This really didn't appeal to me. If I made it again (which would require considerable arm twisting...possibly brute force), I'd prep the seasonings and marinate before cooking the pork. I'd rate this at disappointing as it is. The macaronis were still pretty good though. I'm glad I repeated them!
Head over to Mel's blog to see what she and Bender thought.